This chocolate pecan pie is perfect caramelly, nutty, and with a deep chocolate flavor without being too sweet. Plus, this is a classic, vintage recipe that doesn’t require any corn syrup!
Table of Contents
Did you know that corn syrup wasn’t invented till the 1950’s? Before that pecan pie bakers used dark sugars or molasses, and we’re sticking to the original form for the best chocolate pecan pie I’ve ever tried. You’re going to love it too!
If you love this pie, you might also want to try my old fashioned chocolate pie for another classic dessert. And if you’re a fan of pecan pies, my southern pecan pie and sweet potato pecan pie are also worth a try.
I love this pie. I think it’s sweet (but not too sweet!), caramelly, nutty, AND full of chocolatey glory. I’d almost call this a turtle pie if it were allowed. Truly, you have to give this one a try… Pecan pie is one of those pie desserts that requires a bit more finesse and expense, but the result in both flavor and texture from a good pecan pie.
Why I Love This Recipe
- This recipe sticks to the classic combination of chocolate and pecans, making it a surefire hit for anyone who loves traditional flavors.
- This recipe sticks to the original form from before the 50’s when corn syrup hadn’t been invented and pie bakers used dark sugars instead.
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Key Ingredients and Substitutions
- Chopped Pecans: These will add a deliciously nutty flavor and a bit of crunch to the pie, making every bite a textural sensation. While this recipe calls for pecans, feel free to substitute with your favorite nuts. Walnuts or hazelnuts would work great in this recipe as well.
- Semisweet Chocolate: When melted, this will add a rich, decadently chocolatey flavor that pairs perfectly with the sweet, buttery pecans. If you’re not a fan of chocolate, you can simply omit it from the recipe. You’ll still have a delicious, classic pecan pie with a rich, gooey filling.
- Unsalted Butter: This will bring a smooth, buttery richness to the pie, enhancing the overall flavor and texture.
- Dark Brown Sugar: It will add a deep, caramel-like sweetness and a bit of moisture to the pie, making it wonderfully gooey.
- Pure Maple Syrup: This will add a unique, natural sweetness and a hint of caramel flavor that complements the pecans and chocolate.
- Heavy Whipping Cream: This will be used to make the pie filling extra creamy and lusciously smooth.
- Vanilla Extract: It will enhance the overall flavor of the pie, adding a warm, sweet, and floral note that balances the richness of the other ingredients. For a dessert with a touch of alcohol, add a splash of bourbon to the chocolate filling. This will add a rich flavor to your pecan pie.
- Salt: A bit of salt will help to balance the sweetness of the pie, making all the flavors more pronounced.
- Eggs: They will act as a binding agent in the pie filling, giving it a bit of structure and a light, airy texture.
- Unbaked Pie Crust: This will be the vessel for all the delicious filling, providing a buttery, flaky base for the pie.
How to Make Chocolate Pecan Pie
Preparation
Begin by preheating your oven to 325˚ F. This will help it reach the right temperature while you prepare the first few steps of the recipe.
Step 1 – Toast the Pecans
Spread your chopped pecans on a baking sheet and toast them in the preheated oven for 5 minutes. This will help to enhance their nutty flavor, giving your pie a delicious, toasty base.
Step 2 – Melt the Butter and Chocolate
In a saucepan, melt the butter and dark chocolate together over low heat. You can also use a double boiler for this step if you have one. Once melted, let the chocolate and butter mixture cool for about 5 minutes. This will prevent it from cooking the eggs when you combine the two mixtures later on.
Step 3 – Prepare the Filling
In a large bowl, whisk together the sugar, maple syrup, heavy cream, vanilla, and salt. Once these ingredients are well combined, whisk in the eggs one at a time. This will help to ensure that the filling is smooth and well mixed.
Step 4 – Combine the Chocolate and Egg Mixtures
Slowly pour the melted chocolate and butter mixture into the egg mixture, stirring constantly as you do so. The key here is to combine the two mixtures slowly and constantly to avoid lumps and ensure a smooth, thick, and rich chocolate filling. Once the chocolate is fully incorporated, fold in the toasted pecans.
Step 5 – Fill the Pie Crust
Pour the chocolate and pecan mixture into the unbaked pie crust, ensuring that it is evenly distributed. This will be the delicious, gooey, and nutty base of your chocolate pecan pie.
Step 6 – Add the Pecan Halves and Bake
Decoratively arrange the untoasted pecan halves on the top of the pie, this will give your pie a beautiful finish and also add an extra crunch. Bake the pie on the lower rack of your oven at 350 degrees for 45 minutes. You’ll know it’s done when there’s only a subtle movement in the very center of the pie.
Step 7 – Cool and Serve
Once the pie is baked, remove it from the oven and let it cool at room temperature for at least a couple of hours. This will help the filling set and make it easier to slice. After it has cooled, your chocolate pecan pie is ready to be served and enjoyed.
Lynette’s Tip
Toasting your pecans before adding them to the pie filling is a crucial step to bring out their nutty flavor. It only takes 5 minutes in the oven at 325˚ F, but it makes a big difference in the final pie.
Make Ahead Instructions
You can make this pie the day before you plan to enjoy it. Make the pie as directed and let it fully cool. (This should take about 4-5 hours.) Once cool, cover and keep at room temperature as long as you haven’t sliced into the pie. Once you cut into the pie, the pie needs to be refrigerated.
Recipe FAQs
This chocolate pecan pie is a fun twist on the traditional pecan pie. The addition of dark chocolate brings a rich, bittersweet flavor that complements the sweetness of the filling. It’s a great choice for chocolate lovers or anyone looking for a unique dessert.
Yes, you can. However, keep in mind that milk chocolate is sweeter than semi-sweet chocolate, so it may make the pie filling overly sweet. If you do decide to use milk chocolate, you might want to reduce the amount of sugar in the filling to balance the sweetness.
This recipe doesn’t call for corn syrup because it’s a throwback to the original pecan pie, which was made with melted dark sugars or molasses. We use dark brown sugar and grade A pure maple syrup for vintage flavors.
Storing and Reheating
- Storing: You can store the leftovers at room temperature for up to two days if you haven’t sliced into the pie. Once you cut into the pie, it must be refrigerated. Make sure to cover the pie with plastic wrap or aluminum foil to keep it fresh.
- Freezing: If you have more leftovers than you can enjoy in two days, you can freeze them for later. Simply wrap the pie securely in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy your frozen pie, let it thaw in the refrigerator for 24 hours.
More Pie Recipes You’ll Enjoy
Chocolate Pecan Pie
Ingredients
- 2 Cups chopped pecans + halves for top decoration
- 6 oz. semi sweet chocolate baking bars
- 2 Tablespoons unsalted butter
- 3/4 Cups dark brown sugar
- 1/2 Cup pure maple syrup
- 2 Tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs room temperature
- 1 unbaked pie crust
Instructions
- Toast your chopped pecans at 325˚ F for 5 minutes. Remove from oven and preheat the oven to 350˚ F.
- Meanwhile, melt the butter and dark chocolate together until melted using low heat or a double broiler. Allow the chocolate to cool for about 5 minutes.
- In another bowl whisk together the sugar, maple syrup, cream, vanilla and salt. Then whisk in your eggs, one at a time.
- Slowly pour the melted chocolate into the egg mixture, stirring constantly as you do this. The mixture should be thick and smooth. Fold in the toasted pecans. Pour it all into the bottom of an unbaked pie crust.
- Decorate the top of the pie with the un-toasted pecan halves and bake the pie on the lower rack for 45 minutes at 350˚ F. The pie is done when there is only subtle movement in the very center of the pie. Take the pie out and let it cool for at least a couple of hours before enjoying.
Notes
My Favorite Substitutions:
- Different Nuts: While this recipe calls for pecans, feel free to substitute with your favorite nuts. Walnuts or hazelnuts would work great in this recipe as well.
- Add Bourbon: For a dessert with a touch of alcohol, add a splash of bourbon to the chocolate filling. This will add a rich flavor to your pecan pie.
- Omit the Chocolate: If you’re not a fan of chocolate, you can simply omit it from the recipe. You’ll still have a delicious, classic pecan pie with a rich, gooey filling.
